10 mins25 mins91496



Dry ingredients:

1 cup (120g) oat flour

¼ cup (25g) vanilla protein powder

½ cup (100g) strawberries, chopped into small pieces

2 tbsp. stevia

½ tsp. baking soda

pinch sea salt

pinch cinnamon

Wet ingredients:

1 tbsp. lemon juice

zest of ½ a lemon

1 tbsp. coconut oil, melted

¾ cup egg whites (around 3 eggs)

2 tbsp. unsweetened almond milk

½ cup (125g) non-fat Greek yogurt

1 tsp. vanilla extract

¼ cup (45g) 75% dark chocolate, chopped


Muffins will keep in a sealed container for 1-2 days at room temperature or 5-7 days in the fridge.


  1. Preheat oven to 350°F (180°C).
  2. Mix all dry ingredients, except the chocolate chips, and then mix in all wet ingredients. Stir until a smooth batter is formed, then lightly stir in strawberries and chocolate chips (leave a few aside to top the muffins).
  3. Line a muffin tray with muffin liners and spray with oil. Make sure you spray the liners (paper or silicone), or the muffins will stick.
  4. Pour the batter evenly into the muffin tin. Drop 3-5 mini chocolate chips on top of each muffin.
  5. Bake the muffins for 23-25 minutes or until the muffins are cooked through and the edges browned. 
  6. Remove from the oven, and let the muffins cool before serving.


Strawberries contain high amounts of beneficial plant compounds and antioxidants, such as pelargonidin, ellagic acid, ellagitannins, and procyanidins.